Holiday Broccoli Cauliflower Casserole Recipes

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

BROCCOLI & CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
• Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
• Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.
• Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.In a small bowl, stir together the breadcrumbs and melted butter. Set aside.Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

THANKSGIVING DAY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Cook vegetables as directed on packages; drain and set aside. In a saucepan saute onion in the 2 tablespoons butter till tender. Add in flour, salt, garlic powder, basil and pepper; cook 1 minute. Then pour in milk. Bring to a boil, stirring constantly, till bubbly and thickened. Add cream cheese and stir till melted. Take off heat and stir in cooked veggies. Pour in ungreased 2 quart casserole dish. In a small bowl combine breadcrumbs, Parmesan and butter. Evenly top casserole with breadcrumb topping. Sprinkle top with 1 tablespoons dried parsley. Bake in a 350 degree oven, uncovered, for 30-40 minutes, or till bubbly and top is golden.

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a large bowl, combine the first 6 ingredients. Stir in 2 cups cheese. Transfer to a greased 8-in. square baking dish. Sprinkle with remaining cheese. Bake at 350° for 60-65 minutes or until bubbly.

HOLIDAY BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
• Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
• Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2-qt. baking dish. Top with onions. Bake, uncovered, at 350° for 25-30 minutes.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.